Kale Salad with Creamy Poblano Dressing
A delicious kale salad with a dressing that has a Latin spin on the classic green goddess!
Servings: 6
Equipment
Ingredients
For the Dressing (makes about 2 cups)
- 2 Poblano peppers
- 1 extra-large egg yolk
- ½ medium avocado peeled and chopped
- 1 clove garlic chopped
- 1 ½ teaspoons Dijon mustard
- ⅓ cup buttermilk
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Kosher salt plus more to taste
- 1 cup Safflower oil or other neutral oil
For the Salad
- 1 large bunch about 16 ounces curly kale, cleaned, stemmed and torn into bite-sized pieces
- ¼ cup plus 2 tablespoons
- 1 ½ ounces roasted unsalted pepitas
- 2 medium jalapeños thinly sliced
- 3 large radishes thinly sliced
- ¼ cup (1 ounce) grated Cotija cheese
- ¼ cup chopped cilantro
Instructions
For the Dressing
- Adjust the oven rack to the top position and heat the broiler to high. Place the poblanos on an aluminum lined baking sheet and broil, turning once, until the skins are evenly blackened and blistered, about 10 minutes total. Remove from the oven and fold foil into a packet to allow the peppers to steam. When cool enough to handle, peel and halve the peppers, removing the stems and seeds.
- Place the poblanos and the nest seven ingredients in a blender and pulse until puréed. With the blender on low, slowly stream in the oil until the dressing is smooth and emulsified. Thin with water, if needed, to reach desired dressing consistency.
For the Salad
- Put the kale in a large bowl. Pour ½ cup dressing over the kale. Using clean hands, massage the dressing into the kale. Add another ¼ cup dressing and toss to coat. Taste for seasoning and add more dressing if desired; store any leftover dressing in the refrigerator for up to 3 days. (Dressing can be used on potatoes, as a sandwich or burger spread, or as a dip.) Add the pepitas, jalapeños, radishes, Cotija, and cilantro. Toss and serve. Enjoy!
Nutrition
Calories: 449kcal | Carbohydrates: 9g | Protein: 6g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.04g | Cholesterol: 39mg | Sodium: 544mg | Potassium: 503mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7912IU | Vitamin C: 111mg | Calcium: 254mg | Iron: 2mg
